Hey guys. I just went to the store and one of the things I got was some cholula hotsauce. I ususally go with tapatio because it's pretty good and really cheap but I wanted to mix it up. After I use up this bottle of cholula I want to try something I haven't tried before. What are some of your favorite hotsauces? If my store carries it I'll try it out
I love how I feel on paleo I have coeliacs and a dairy intolerance but man is it hard to get enough calories in.
I mean it seems like there is some serious justification to the diet (though it's not for me, I like pasta way too much), but the whole "cause that's what our ancestors ate" argument always comes across as BS for this reason.
If you go back far enough, sure, but carbs have been a big part of the human diet for a long damn time.
What's ur fav cut, /ck/?
What is the absolute best stove that can be installed in a home?
>inb4 Aga meme stove
Wolf or Viking are really high end. Frigidaire/Kitchenaid is making models to try and compete with them, but they're just not on the same quality level as wolf or viking.
48" and 60" stoves are retardedly expensive. Like $8000+ expensive.
>tfw literally eating like a king
Alright I have no idea what I'm doing. I'm completely new to cooking. I'm almost 30 and I know it's time to finally learn this shit and make it quick and easy for myself instead of eating fast food all the time. So I watched some Gordon Ramsay videos on youtube and here I am.
What can I make with this?
So it's restaurant week (3 weeks, but whatever) in NYC now. $25 lunches and $38 dinners at some of the better (but not best) places to eat at in the city. I've been to Nobu, Le Cirque, Morimoto's, Delmonico's, 21 Club, Bluewater Grill, Tribeca Grill, Scarpetta and probably one or two others I'm forgetting in the past. Today was Fig & Olive.
Mushroom truffle croquette
And chocolate pot de creme for dessert. I didn't take a pic, but found a good one on GIS
i'll post some older pix as well before i go to sleep
>baked alaska from Delmonico's
Hey anons, does anyone have any idea how to cook chicken the way they do it in asian restaurants? Take for example the chicken you get with nasi goreng. Its colour is white (beige-ish), but no traces that it was grilled in a pan. Then again, it's incredibly juicy. So that leaves steaming or deep frying it. How?
How do you cook with wine?
I watch a lot of cooking shows and all of them deglaze their pans with wine before making a sauce or just add wine to pasta sauces or might mix it with broth and cook meat in it... I don't get it.
I cook a chicken breast, deglaze with red wine, and my whole kitchen begins to smell like shit. I evaporate the alcohol, then it's just a caramelized mess. I use dry wines, too, it shouldn't be too sweet for this to happen.
I'll start deglazing with stock to cool the pan off then add wine. Otherwise you can really ruin the flavor or reduce too quickly.
The keys are understanding how little it takes to achieve the profile you want and that wine takes time be "cooked out" and for flavonoids in things like tomatoes to bee pulled out since some of them are strictly alcohol soluble.
>Check out these "Inside the Park Nachos," which will be a new item offered this season at Milwaukee Brewers games at Miller Park.
They feature beef on a stick, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese.
Sounds pretty good. How could anything rolled in Doritos and deep fried not be good?
Shopping in London today.
Dropped into Ainsley's meme cafe for lunch.
Not bad to be honest.
I entered the competition to have dinner with him.
Waiting at La BBQ.
how do i unsubscribe from your blog, it's very boring?
I want to eat a lion fish so bad.
>get some beef on quick sale
>freeze it as soon as i get home
>thaw it after a week to eat it
>the underside of the beef has some parts that are gray in color instead of red
Should i be worried?